1

Heat olive oil in a 12-inch deep skillet over medium-high heat until shimmering and hot across the base.

2

Add ground beef to the skillet, breaking it apart into bite-sized crumbles with a wooden spoon.

3

Season beef with italian seasoning, half the salt, and black pepper, cooking 4 minutes until thoroughly browned.

4

While beef browns, finely dice the yellow onion and mince peeled garlic cloves on the cutting board.

5

Slide diced onion and minced garlic into the skillet, cooking 3 minutes until translucent, soft, and fragrant.

6

Stir tomato paste into the meat and vegetables, cooking 1 minute until deeply aromatic, toasted, and darkened.

7

Pour in crushed tomatoes and two cups water, scraping up all savory browned bits from the pan bottom.

8

Break lasagna noodles into two-inch pieces directly over skillet, pressing them under simmering liquid with the spoon.

9

Cover skillet tightly with lid, reduce heat to medium-low, and simmer 12 minutes until noodles are tender.

10

In a small bowl, stir ricotta cheese, half the grated parmesan, torn basil, and remaining salt together.

11

Uncover the skillet and stir gently, letting the rich sauce bubble and coat each tender noodle piece.

12

Spoon dollops of herbed ricotta across the pasta, then scatter shredded mozzarella and remaining parmesan over top.

13

Cover skillet with lid for 3 minutes until cheeses melt into a gooey, bubbling, and stretchy blanket.

14

Remove skillet from heat, let rest 2 minutes, and serve the rich lasagna directly into dinner bowls.

Weeknight Skillet Lasagna with Ground Beef & Herbed Ricotta

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